Honey Sweetened No-Bake Chocolate Peanut Butter Bars

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I like having recipes on hand that are easy enough for the boys to make on their own. We took the basic No-Bake Chocolate Peanut Butter Bars recipe and swapped out the powdered sugar with honey (you can use more or less to taste) and added some oat bran for extra hardiness. The whole family gives them a thumbs up, and my youngest enjoys beating on the graham crackers to crush them.

You can buy graham cracker crumbs if you like, to put this together even faster. Otherwise, you can crush the crackers in a food processor or put them in a sturdy plastic bag and have a boy beat on them with a rubber mallet or roll over them with a rolling pin. You could make this gluten free if you like, by purchasing gluten free graham crackers and gluten free oat bran. If you don’t have oat bran on hand, you could substitute some flax seed (1/4 cup) and more graham crackers, or some hemp seed, or just more graham crackers. The recipe is forgiving.

You can use regular size chips if you don’t have mini chips on hand, or even chunks. With the chunks I’d melt them all with the 3/4 cup peanut butter and spread them on top instead of mixing with the graham crackers, as they would tend to make the bars fall apart. I did need to open two packages of the Enjoy Life chips, as one package was just shy of two cups of chips.

Honey Sweetened No-Bake Chocolate Peanut Butter Bars Recipe

Adapted from VeryBestBaking.com

Ingredients

• 2 cups peanut butter, divided (may substitute Sunbutter to make this peanut free)
• 1 1/2 sticks (3/4 cup) butter, softened
• 3/4 cup – 1 cup honey (to taste)
• 3/4 cup oat bran
• 4 cups (roughly 2 packets) graham crackers, crushed (may substitute gluten free graham crackers to make this treat gluten free)
• 2 cups mini chocolate chips (I use Enjoy Life)

Directions

Grease/butter a 13×9 inch baking pan. (I prefer to use glass bakeware.)

Blend 1 1/4 cup peanut butter (reserve 3/4 cup for topping), butter and honey in a large bowl until creamy. Mix in oat bran. Mix in graham cracker crumbs and 1/2 cup mini chocolate chips (reserve 1 1/2 cup chips for topping). Press mixture into baking pan and even out the top with a spatula.

Spread graham cracker mixture evenly in pan.

Melt 3/4 cup peanut butter and 1 1/2 cup mini chips in a heavy bottom pot at low heat, stirring until smooth. Don’t crank the heat up, as scorched chocolate may get hard instead of soft. (Ask me how I know…) Spread chocolate/peanut butter mix over graham cracker mix. Refrigerate two hours or overnight, until firm. (This is a great make ahead dessert.) Cut into bars. Store in refrigerator. Makes around 60 bars.

Finished bars ready to go in the refrigerator.

Honey Sweetened No-Bake Chocolate Peanut Butter Bars 2014-11-04 08:47:48 Yields 60 A less sweet version of the classic no-bake chocolate graham cracker peanut butter bars. Write a review Save Recipe Print 140 calories 14 g 7 g 9 g 3 g 3 g 28 g 73 g 9 g 0 g 5 g Nutrition Facts Serving Size 28g Yields 60 Amount Per Serving Calories 140 Calories from Fat 77 % Daily Value * Total Fat 9g 14% Saturated Fat 3g 16% Trans Fat 0g Polyunsaturated Fat 2g Monounsaturated Fat 3g Cholesterol 7mg 2% Sodium 73mg 3% Total Carbohydrates 14g 5% Dietary Fiber 1g 5% Sugars 9g Protein 3g Vitamin A2%Vitamin C0% Calcium2%Iron3% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong? Ingredients

1. 2 cups peanut butter, divided
2. 3/4 cup (1 1/2 sticks) butter, softened
3. 3/4 cup – 1 cup honey (to taste)
4. 3/4 cup oat bran
5. 4 cups (roughly 2 packets) graham crackers, crushed
6. 2 cups mini chocolate chips

Instructions

1. Grease/butter a 13×9 inch baking pan.
2. Blend 1 1/4 cup peanut butter (reserve 3/4 cup for topping), butter and honey in a large bowl until creamy. Mix in oat bran. Mix in graham cracker crumbs and 1/2 cup mini chocolate chips (reserve 1 1/2 cup chips for topping).
3. Press mixture into baking pan and even out the top with a spatula.
4. Melt 3/4 cup peanut butter and 1 1/2 cup mini chips in a heavy bottom pot at low heat, stirring until smooth.
5. Spread chocolate/peanut butter mix over graham cracker mix.
6. Refrigerate two hours or overnight, until firm.
7. Cut into bars. Store in refrigerator. Makes around 60 bars.

Notes

1. This is a great make ahead dessert.

By Laurie Neverman Adapted from VeryBestBaking.com beta calories 140 fat 9g protein 3g carbs 14g more Adapted from VeryBestBaking.com Common Sense Homesteading http://ift.tt/1zQyHsW

You may also enjoy:

• Honey Caramel Corn Recipe
• Edible Shot Glasses or Mini Serving Cups – Fun and Easy to Make
• Honey Sweetened Coconut Oil Fudge

Originally published in 2013, updated in 2017.

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